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Garlic Thyme Roasted Mushrooms Recipe

Garlic Thyme Roasted Mushrooms

Mushrooms are roasted at high heat with olive oil, garlic, and thyme until browned, tender, and richly savory. Finish with parsley and optional lemon juice for a fresh final touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) Cremini or white button mushrooms, cleaned and trimmed
  • 2 tablespoons Extra-virgin olive oil
  • 3-4 cloves Garlic, finely minced
  • 1 teaspoon Fresh thyme leaves
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1 tablespoon Fresh parsley, chopped
  • 1 teaspoon Lemon juice
Ingredient Note
  • 1/2 teaspoon, instead of fresh thyme Dried thyme

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Wipe or quickly rinse the mushrooms, dry them thoroughly, trim the stem ends, and leave small mushrooms whole while halving larger ones.
  2. Toss the prepared mushrooms with the olive oil, finely minced garlic, thyme, kosher salt, and freshly ground black pepper. Spread them in a single layer on a large rimmed baking sheet.
  3. Roast for 20–25 minutes, stirring once halfway through, until the mushrooms are browned, tender, and their released moisture has evaporated.
  4. Taste and adjust the seasoning if needed. Finish with chopped parsley and, if desired, one teaspoon of lemon juice before serving.

Notes

Dry the mushrooms well and avoid crowding the baking sheet so they brown instead of steam. For less chance of over-browning, add finely chopped garlic halfway through roasting. Store leftovers in the refrigerator and reheat in a hot skillet or oven.